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We love a grab and go breakfast over here, and these lemon blueberry pancake muffins are absolutely delicious!

Anyone else love the flavor combo of lemon and blueberry? Works so well together! We’ve been into pancake muffins lately for quick breakfasts. Fast to throw together and then you have breakfast or a snack prepped for the week (or the freezer!)

Ingredients

2 cups Krusteaz pancake mix
1 1/4 cups milk
1 egg
2 tbsp melted butter or oil
Zest of 1 lemon
1 cup frozen wild blueberries they’re sweeter!
Optional: 2-3 tbsp honey for sweeter muffins

Instructions

Preheat oven to 350°F and grease a mini muffin pan.
In a bowl, whisk together the milk, egg, melted butter or oil, and lemon zest.
Stir in the pancake mix until just combined.
Fold in the frozen blueberries. No need to thaw them first.
Fill the mini muffin cups to the top.
Bake for 15 minutes, or until cooked through.

Enjoy! And find more of my recipes here.

Lemon Blueberry Pancake Muffins